Lemony Chicken Kebabs with Zucchini Salad

The key to this vibrant dish is brushing the chicken regularly with lemon juice while grilling, which adds a fantastic caramelized flavor. These kebabs cook quickly, so you don't need to soak the skewers in water—but if you prefer to err on the side of caution, you can wrap the ends in foil.

Total Time: 0:25

Prep: 0:25

Level:
Moderate

Serves:
4

Ingredients

3 lemons

4 boneless, skinless chicken breasts

½ tsp. dried oregano

Kosher salt and pepper

4 small zucchini (about 1 lb)

1 tbsp. olive oil

2 oz. feta cheese

2 tbsp. sliced chives

Directions

Heat grill to medium-high. Squeeze the juice of 1 lemon into a small bowl. Cut the remaining 2 lemons in half. Thread the chicken onto 8 small skewers and season with the oregano and 1/4 tsp each salt and pepper.

Lightly oil the grill. Grill the chicken, turning occasionally and brushing with the lemon juice, until cooked through, 6 to 8 minutes; transfer to plates.

Meanwhile, brush the zucchini with the oil and season with 1/4 tsp each salt and pepper. Grill until just tender, 3 to 5 minutes per side. Grill the lemon halves, cut-side down, until charred, about 2 minutes.

Cut zucchini into 1/2-in. pieces and divide among the plates. Sprinkle with the feta and chives. Serve with the grilled lemon halves.

Tips & Techniques

Grilling lemons tames their tartness and softens them, making it easier to squeeze the sweet juice onto vegetables and grilled meats.